The original recipe was found on Etsy’s Blog. Apologies to Rose Carrarini for butchering it.

Ingredients (in grams, unless otherwise stated)

12 broccoli florets
275 butter, softened
50 sugar
4 large eggs
300 self-raising flour
60 cheese, grated
1tsp baking powder
1 tsp turmeric
1/2 tsp Cayenne pepper
1/2 tsp salt

Method

Blanch broccoli in a pan of boiling water for 3 minutes. I had frozen florets, so I defrosted mine in the microwave until they were soft. Cream the butter and sugar together, then add the eggs, one at a time mixing in between. Sieve the dry ingredients and add them to the mix. Finally add the cheese and mix.

Place some of the mixture into the bottom of the muffin tray and place the florets on top, filling in with more mixture.

Bake at about 180°C for roughly 30 minutes, until a skewer through the middle comes out clean. Turn onto a wire rack for cooling.

 

These are the muffins, before going into the oven

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